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Lunch recipe · from the recipe book

Ginger-Lime Chicken Mushroom Coconut Soup

A light, tangy coconut broth with tender poached chicken thighs, silky mushrooms, ginger and lime, finished with cilantro and a little chile heat.

Ginger-Lime Chicken Mushroom Coconut Soup

Ingredients

  • 1¼ lb560 gChicken thighs, boneless skinlesscut into bite-size pieces
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 4 cups960 gLow-sodium chicken broth
  • 1⅓ cups300 gCoconut milk, canned
  • ¾ cup150 gLong-grain white rice, dryrinsed
  • 1 medium110 gYellow onionthinly sliced
  • 3½ tbsp grated20 gFresh gingerpeeled and thinly sliced
  • 4 cloves12 gGarlicminced
  • 1 whole14 gJalapeñothinly sliced
  • 1 tbsp14 gCanola oil
  • 1 tbsp18 gFish sauce
  • 1¼ tsp packed6 gBrown sugar
  • 1 lime, juiced44 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped
  • 2 medium30 gGreen onionssliced

Steps

  1. Prepare first: slice the yellow onion, mushrooms, ginger and jalapeño, mince the garlic, cut the chicken thighs, chop the cilantro and slice the green onions.
  2. Heat the canola oil in a large pot over medium heat. Add the yellow onion and cook 4 minutes until soft.
  3. Add the mushrooms and cook 6 minutes until browned and their liquid evaporates.
  4. Stir in the ginger, garlic and half the jalapeño; cook 1 minute until fragrant.
  5. Pour in the chicken broth, add the rice and bring to a boil, then lower to a simmer for 10 minutes.
  6. Add the chicken thighs and simmer gently 8 to 10 minutes, until the chicken reaches 165°F (74°C) and the rice is tender.
  7. Stir in the coconut milk, fish sauce and brown sugar and heat through without boiling.
  8. Remove from the heat and stir in the lime juice.
  9. Ladle into bowls and top with the cilantro, green onions and the remaining half of the jalapeño.

Check labels: Gluten-free when you buy low-sodium chicken broth and fish sauce labeled gluten-free.

Contains: Fish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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